I’ve only been making soup for a few months.
I’m no expert, but I know this: it’s one of the best things you can make to ‘boost’ your home-cooking.
And, of course, home-cooking is a key part of your health.
It’s easy to make.
Get a good, big pot. Get some carrots, onions, and celery. Peel & chop. Sautee in oil for 5-10 minutes. Season. Add water & bouillon, or broth. Bring to a boil. Cover, then turn down heat & simmer for 45 minutes. Finish* by balancing the five flavors: sweet, sour, bitter, salty, & earthy.
(*Finish with a little bit each of: sugar, lemon juice, apple cider vinegar, & kelp puree, for example.)
It’s food for a long time.
I make a big pot of soup; about 6 quarts. After my soup is done, I let it cool a bit. Then I ladle 3-4 portions into glassware, for quick heating & eating throughout the week. Then I ladle the rest into medium Tupperware containers, and freeze them.
It’s easy to clean.
It’s one pot. And there is no sticking or blacky icky char stuff to scrape. This is a easy as cleanup after cooking gets.
The template above is a base. Feel free to add whatever fresh vegetables, grains, or proteins you like to the above.
I’ll often roast a chicken while making my soup, and then put the pieces into the various portions.
Eat it one way on Monday, then make some rice or pasta to combine it with on Tuesday.
I’ve told you before that I eat a lot of food.
Well, a big bowl of soup filled with the ingredients above is both immediately satiating, and, nutrient dense.
You will not be looking for late-night bowls of soup 3 hours later.
You’ll just go to sleep.
“Strength + Health = Vitality.” – Coach Matt